1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
In red wine musts, the optimum color extraction consistent with yeast growth occurs at about 72 to 82 F. Alcoholic fermentation produces heat, however, and careful temperature control is required to prevent the temperature from reaching a point (about 86 F) where yeast growth is seriously restricted.